1/4 cup freshly grated Parmesan cheese (the real thing dahlings, not the one in a can..ick!)

salt and pepper to taste

Lets start with the juicy meatballs, shall we? I do mean juicy!

its important to do this first step, as this will be the difference between rubbery dry meatballs and juicy ones.

In a large mixing bowl combine the bread crumbs with cream, grated onion, garlic, egg, herbs, salt and pepper. The mixture initially will be fairly wet. Let this stand for a good 10 mins to allow it to thicken slightly.

Now add all the rest of the ingredients and and mix. It’s very important not over mix at this point, just enough to incorporate the ingredients together.

I like to wear disposable gloves to make my meatballs. Set out a fry pan on med-high heat and start rolling your meatballs into 2″ diameter or golf ball size. Roll and add to pan as you go. You want them browned, not cooked.

Add all the ingredients to your pan with the meatballs. At this point you can also use a slow cooker on low for 4-6 hours. Or cook on the stovetop on a low simmer, covered for at least 2 hours, the longer the better! Do check every once in awhile that it’s not getting too dry or thick, if it is add water or more veggie stock.

This recipe might seem a bit involved but it really is simple, and you’re free the rest of the day after getting it on the stove to do what you like!

For spaghetti I use brown rice pasta, I find it the most similar to gluten pasta. You can also use spaghetti squash for an interesting and healthy switch. Don’t forget a healthy sprinkle of shredded Parmesan to serve. Enjoy And feel free to share and comment!

Sorry its been a bit since I posted a recipe last. Seems Edwina is a bit of a clutz and broke her foot! Cooking and hobbling around the kitchen are a bit of a struggle these days. As much as my passion for cooking allows me, I do still cook about once per week though. I hope you enjoy this simple but amazing comfort food recipe I’m posting for you today! If you’ve never had the opportunity to make or try Eggplant Parmigiana, and even if you say ick! to eggplant. I promise you this meatless dish will change your minds forever dahlings!

First off you will need to prepare your eggplant. Its important when preparing eggplants that you attempt to remove as much water content as possible from them so they don’t absorb too much oil in the frying process. In order to do this, first wash and slice eggplant and lay on paper towels flat on a surface. Sprinkle generously with salt on both sides. Place another layer of paper towels on top of the eggplant slices and let sit for 30-45 mins or more with a tray on top for pressure. When you are ready to fry your eggplant, remove the paper towels. You will see the salt has made the water rise to the surface and remove excess moisture from them. C’est Voila Dahlings. You are ready to fry!

Fry eggplant in batches in olive oil until golden on both sides. Set aside again on paper towels to take away the excess oil.

Start on your pasta sauce:

Heat pot to medium high. Cut up tomatoes, onions, garlic and basil. Start with olive oil in the pan (just enough to cover the bottom. Place first your cut basil (if you did not have fresh, add dry later), garlic and onion to the pot. Stir until lucent, then add tomatoes and continue to stir until the tomatoes start to break down. Add tomato sauce to the pan with herbs salt and pepper to taste. Let this simmer for at least 30 mins until the sauce becomes thick and rich.

Putting it all together:

In a 8″-10″ square or round casserole dish with at least 2-3 inch depth, place first layer of eggplant side by side to fit in one layer on the bottom of the casserole. You will do at least 3 layers, so divide evenly. Now this is the important part dahlings. When you add tomato sauce on top of your eggplant, use it sparingly so that it doesn’t overtake the eggplants and make the dish watery. Just enough to basically cover with some of the eggplant showing through. Sprinkle one at a time 1/3 of mozzerella, parmesan and bread crumbs, then begin your next layer and repeat until completed. Make sure the top has tomato sauce cheese and breadcrumbs.

Place into a 350 degree oven for 30 mins or until its all gooey bubbly and golden. Take the casserole out of the oven and let rest for 10 minutes to settle. Cut and serve with a nice green salad and baguette.

I hope you will try this recipe and let me know what you think, dahlings. I promise you, your family, friends and even the pickiest of eaters won’t miss meat this time! Elegant enough to serve to your vegetarian friends, impress them beyond words that you would actually cook something amazing just for them, even though you really did cook it for yourself because its become your favorite meal to prepare and eat.